Makes about 3 dozen boulettes
3 pounds wild shrimp, peeled and deveined
2 large bell peppers, cored, seeded, and chopped
1½ stalks celery, chopped ½ bunch scallions, chopped
½ bunch flat-leaf parsley, leaves only, plus more finely chopped parsley for garnish 1 teaspoon salt
¼ teaspoon freshly ground black pepper Pinch of cayenne, or more to taste
1 tablespoon hot sauce, such as Original “Louisiana” Brand Hot Sauce*, plus more for serving
Peanut oil for frying
*See “11 Must-Have Ingredients from Mosquito Supper Club Chef Melissa Martin’s Pantry”
1. In a large bowl, combine all ingredients except peanut oil and toss to combine.
2. Using a meat grinder or food processor fitted with a blade attachment, process ingredients until they resemble ground meat. (Cover with plastic wrap and refrigerate for up to one day at this point, if desired.)
3. In a large cast-iron skillet fitted with a candy thermometer, heat 2 inches of peanut oil to 350°F. Shape a bit of the ground shrimp mixture into a 1-inch-round boulette; fry it until dark golden brown, about 6 minutes, flipping halfway through. Transfer to a paper-towel-lined plate to drain and turn off heat. Taste the boulette and adjust seasoning, if necessary, by adding more salt, pepper, cayenne, and hot sauce to the raw shrimp mixture.
4. Reheat oil to 350°F. Shape the remaining shrimp mixture into 1-inch balls. Or, for more free-form fritters, use 2 spoons to scoop and slide the mixture directly into the hot oil. Fry the boulettes as directed above, but in batches, making sure not to crowd pan. Transfer to paper-towel-lined plate to drain. Garnish with parsley and serve immediately with hot sauce on the side.
Produced by Monica Michael Willis; Photograph by Rush Jagoe